Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.

I’ve always loved a good salad. Yet even when it’s snowing outside, I still can’t kick my salad habit. This homemade emulsified vinaigrette dressing is my favourite – and arguably the easiest to whip together, too. It’s super, super easy to make and way less expensive and healthier than the store bought one. And I know exactly what goes into it!

Emulsified dressings are thick and creamy and really cling to your veggies. This basic dressing recipe, which features Dijon mustard and subtly sweet balsamic vinegar, gives greens a creamy kick that tastes great all year round.

Not just for salads: Drizzle over roast potatoes, or spoon over a sandwich. They also make a light and brightly flavored topping for poached or grilled fish or poultry, roasted meats, and cooked or raw vegetables.

Chopped salads are my life. I crave them 95% of the time and I have a salad every single week day for lunch, but just on the weekends or special occasions I make richer salads like this one.

This salad, which is very similar to my favourite one from Outback Steakhouse, is a blend of fresh flavours (mixed greens with shredded carrots, red cabbage, green onions, sweet candied pecans, tossed with Blue Cheese vinaigrette and topped with Blue Cheese crumbles). You will absolutely fall in love with this recipe.

Coleslaw is always on the bottom rung of most people dish desires. But this has turned out not to be the case, this creamy coleslaw recipe always, gets not just one, but several big, Big, BIG thumbs up from everyone. You’ll have to try it for yourself to believe me.